Recipe

Killer Corn Pudding

Recipe
No Questions Yet

This recipe was entered in the contest for Your Best "First Corn of the Season" Recipe
Chef
Helen's Notes: I recently threw a party where I made altogether too much food (for something new and different), but this is the only thing that was gone by the end of round one- it's that popular. I've...
I recently threw a party where I made altogether too much food (for something new and different), but this is the only thing that was gone by the end of round one- it's that popular. I've been playing around with the recipe for years- I think it originally came from Sarah Lee Chase, but I've changed both the ingredients and the method, so I think it's officially mine now. And it's really only worth it to make this with fresh corn- makes all the difference!

Expand Collapse

Serves 6-10, depending on the rest of the meal

3 tablespoons unsalted butter, plus extra for greasing the pan Ask a question about this ingredient

3/4 cups heavy cream Ask a question about this ingredient

3/4 cups whole milk Ask a question about this ingredient

2 chiles d'arbol Ask a question about this ingredient

1 tablespoon maple syrup Ask a question about this ingredient

1 egg Ask a question about this ingredient

3 tablespoons breadcrumbs (I usually crush up whatever crackers I have on hand. Ritz crackers are the best, though) Ask a question about this ingredient

3 tablespoons chopped chives Ask a question about this ingredient

6 ears corn, husked Ask a question about this ingredient

salt Ask a question about this ingredient

freshly ground pepper Ask a question about this ingredient

Preheat the oven to 350. In a saucepan, combine 3T butter, the heavy cream, whole milk, and chiles. Set over medium heat to simmer for 10-15 minutes while you're doing everything else.
Ask a question about this step
In a large bowl, mix the egg, maple syrup, breadcrumbs, salt, pepper, and chives. Set aside.
Ask a question about this step
Shave the ears of corn. I find it easiest to put down a clean, dry kitchen towel, and shave them all on there- it catches the flying kernels pretty well. Once you've shaved all the ears, dump the corn into a bowl, and over the bowl, scrape down the cobs with the back of your knife, getting all the creamy juice and ends of kernel out of the cobs.
Ask a question about this step
Remove the milk mixture from the heat, and temper the egg mixture with a touch of it. Then combine them, stirring well. Add to the corn. Stir well. Put into a buttered casserole dish (I like to use a very small Le Creuset, but I've had success making it in both deep and shallow dishes). Bake for 30-50 minutes (it depends a lot on how deep a dish you're using), or until light brown on top, and firm. Serve hot or warm, although I've been known to eat it cold if there are leftovers.
Ask a question about this step